chocolate & bacon ‘cupcakes’

Bacon Brittle
1/2 cup bacon, finely diced & cooked until very crisp
1 cup granulated sugar
1/4 teaspoon baking soda

Melt sugar in a medium sized saucepan over medium heat.
After approx. 6 minutes, it should start to turn mahogany brown around the edges. Gently tilt the pan back and forth to move the sugar around. Use a heat safe spatula to slowly push the melted sugar toward the centre of the pan. Only do this 2-3 times. Do not stir.
When melted, add the baking soda and bacon.
Pour caramel onto an oiled tray. Move quickly, using the spatula to spread it as thin as possible (2-4mm thick) before the sugar cools.
Cool completely then chop into small bits. If making sprinkles, put the bits into a food processor and process until you get your desired texture.

Chocolate Cups
1 cup good quality couverture chocolate, melted

Brush the inside of patty cases with the melted chocolate. Sprinkle with bacon brittle, if using. Chill for 15 minutes.
Brush cases again a second time then chill for at least 15 minutes until you are ready to use.
Carefully peel patty cases away from chocolate before using.

Chocolate Caramelised Bacon Mousse
1/2 cup bacon brittle sprinkles
2T water
2T unsalted butter, at room temperature
1 cup cream
3/4 cup chocolate, melted

In a heavy saucepan, melt bacon brittle and water together over med-high heat.
Take the pan off the heat. Add the butter and 1/4 cup cream. Stir if necessary. Cool to lukewarm. 
Add chocolate and stir until smooth.
Whip 3/4 cup cream to soft peaks. Fold into chocolate mixture.
Add more sprinkles to taste, if desired.
Spoon into chocolate cups and chill in fridge until set.

Presentation:
Whip 1 cup cream to soft peaks, then pipe or spoon over filled chocolate cups. Chill until ready to serve.
Sprinkle bacon brittle over the top to serve.

*bacon brittle adapted from Tasting Table
*chocolate caramelised bacon mousse adapted from Tartelette blog. Original recipe here.

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